Ground Chicken Meatballs for Kids Recipe

Introduction

These ground chicken meatballs are a simple, kid-friendly dish that’s both flavorful and easy to prepare. Tender and juicy, they’re perfect for a quick weeknight dinner or a fun meal idea that the whole family will enjoy.

Ingredients

• 1 pound minced chicken
• 1/2 cup panko crumbs
• 1/4 cup milk
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1 large egg (slightly beaten)
• 2 tablespoons extra virgin olive oil
• 1/2 cup grated parmesan cheese
• Cooking spray

Instructions

1. Step 1: Preheat the oven to 400℉ (200℃). Line a large baking sheet with parchment paper and spray it with non-stick spray to prevent sticking.
2. Step 2: In a large bowl, combine the panko crumbs, milk, kosher salt, garlic powder, egg, and olive oil. Stir well and let sit for a few minutes so the crumbs absorb the liquid and become cohesive.
3. Step 3: Add the ground chicken and parmesan cheese (optional) to the bread crumb mixture. Mix until everything is well combined into a consistent meatball mixture.
4. Step 4: Portion the mixture into 18-20 evenly sized balls using a cookie scoop or your hands. Wetting your hands slightly can help prevent sticking. Roll each portion into smooth meatballs.
5. Step 5: Arrange the meatballs on the prepared baking sheet. Lightly spray the tops with cooking spray to promote a golden brown finish.
6. Step 6: Bake in the preheated oven for 20 minutes. For extra browning, broil for the last 2-3 minutes while watching closely. Serve warm with your favorite dipping sauce or alongside pasta.

Tips & Variations

• For a milder flavor, omit the parmesan cheese or substitute with shredded mozzarella for a gooey center.
• Use fresh herbs like parsley or basil in the mixture to add a fresh note that kids will love.
• If you don’t have panko crumbs, regular breadcrumbs work fine, but panko gives a lighter texture.
• Try baking on a wire rack set over the baking sheet to allow excess fat to drip and get crispier meatballs.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and works similarly in this recipe, yielding tender meatballs with a slightly different flavor.

How do I prevent the meatballs from falling apart?

Letting the panko crumbs soak in the milk and egg mixture helps bind the meatballs. Also, avoid overmixing the meat and handle the mixture gently when forming the balls.

Ground Chicken Meatballs for Kids Recipe

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★★★★★

4.8 from 131 reviews

These Ground Chicken Meatballs for Kids are a healthy and delicious option featuring tender minced chicken blended with panko crumbs, aromatic garlic, parmesan cheese, and olive oil. Baked to golden perfection, they are easy to prepare, kid-friendly, and versatile for dipping sauces or pasta dishes.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 18–20 meatballs 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Meatballs

• 1 pound minced chicken
• 1/2 cup panko crumbs
• 1/4 cup milk
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1 large egg (slightly beaten)
• 2 tablespoons extra virgin olive oil
• 1/2 cup grated parmesan cheese (optional)

For Baking

• Cooking spray (non-stick spray)

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 400℉ (200℃). Line a large baking sheet with parchment paper and lightly spray it with non-stick cooking spray to prevent sticking during baking.
2. Mix the Bread Crumb Mixture: In a large bowl, combine the panko crumbs, milk, kosher salt, garlic powder, beaten egg, and olive oil. Stir well and let the mixture sit for a few minutes so the bread crumbs absorb the liquid, resulting in a cohesive base for the meatballs.
3. Prepare the Meatball Mixture: Add the ground chicken and grated parmesan cheese (if using) to the soaked bread crumb mixture. Mix thoroughly until the ingredients form a uniform, sticky mixture suitable for shaping.
4. Shape the Meatballs: Using a cookie scoop or spoon, portion the mixture into about 18-20 evenly sized portions to ensure uniform cooking. Roll each portion into a smooth ball. Wetting your hands slightly helps prevent sticking and makes shaping easier.
5. Prepare for Baking: Arrange the formed meatballs on the prepared baking sheet. Lightly spray the tops of the meatballs with non-stick spray to help achieve a golden brown crust during baking.
6. Bake and Serve: Bake the meatballs in the preheated oven for 20 minutes. For a crispier and more golden finish, broil them for the last 2-3 minutes, watching carefully to avoid burning. Serve the meatballs warm with your choice of dipping sauces such as marinara, ranch, or honey mustard, or add them to pasta or sandwiches for a hearty meal.

Notes

• For picky eaters, you can omit the parmesan cheese without compromising flavor significantly.
• Wetting your hands slightly when shaping the meatballs prevents the mixture from sticking and makes rolling smoother.
• Use a cookie scoop for uniform meatball sizes to ensure even cooking.
• Keep an eye on the meatballs while broiling to avoid burning them due to high heat.
• Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.

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